I wish I knew how …
… to microwave corn. I had a virgin run the other night microwaving a corn cob. Yes, yes, I know, it’s not exactly a revolutionary thing to do at my age … but for me it was a brand-new experience.
… to microwave corn. I had a virgin run the other night microwaving a corn cob. Yes, yes, I know, it’s not exactly a revolutionary thing to do at my age … but for me it was a brand-new experience.
Chop chop … get a decent knife and use a steady chopping board.
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
I love the striking colour of radicchio and the way it lifts a bowl of green salad … and it’s refreshing minerally bitter bite in other dishes.
Keep a bottle of verjuice on hand to deglaze frying pans and roasting tins, to lift up all those sticky little nuggets of flavour.
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
Is wild rice actually rice? Is it better for you than white rice?
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